DIY chocolate decorations for the cake stencil. How to make chocolate "bags" and spirals

A delicious homemade cake will sparkle with all colors if it is properly decorated. It is important to know which decorations are suitable for which type of confectionery. Making cakes and desserts for a children's feast involves the presence of bright colors, the use of mastic, figurines, marmalade. Cakes for romantic evenings and holidays can be decorated with fruits, cream in pastel shades, openwork chocolate figurines.

Making jewelry will require some skill and patience. You will also need some improvised means: a confectionery syringe with a variety of nozzles, parchment paper, spatulas of different thicknesses, a sharp thin knife, and tools for working with mastic. But the result is worth the time and effort. As a result, you will get a beautifully decorated festive dish, the surprise of guests and positive feedback about your culinary skills.

Mastic

There are several of the most common recipes. Try two of the easiest mastic options to make.

Ingredients

For milk mastic:

1. Condensed milk.
2. Powdered milk or cream.
3. Powdered sugar.
4. Dyes as desired.

From marshmallows:

1. Chewing marshmallow.
2. Food coloring if needed.
3. Water.
4. Citric acid (or lemon juice).
5. Butter.
6. Powdered sugar and starch.

Cooking process

Milk-based mastic is prepared as follows:

1. Mix the ingredients in a deep bowl. First, the dry part, gradually pouring condensed milk into it.
2. You should get an elastic, non-sticky thick dough to your hands.
3. If you add colorings (only use those that are intended for human consumption), pour them drop by drop onto a flat surface, as if kneading into the dough.

We will make mastic from marshmallows in this way:

1. We heat white marshmallows for a couple or in a microwave oven.
2. At this stage, the right amount of food coloring can be added to the liquid mass.
3. Then you can pour in a little water with a pinch of lemon juice or acid or milk.
4. At the end, put in a mass of 50 grams of butter.
5. We make a sugar mixture: mix the powder with starch 1: 3.
6. We add this mixture in parts to the marshmallow mass until the dough becomes elastic and elastic.
7. Knead the dough for 10 minutes on a surface sprinkled with powder.

Before use, the mastic is thinly rolled into a circle, which covers the top of the cake. You can also cut out figures from it: flowers, leaves, openwork patterns, animals and insects, letters, numbers. Mastic dries instantly, you need to work with it quickly. When forming an ornament, pinch off a piece from the total mass, and wrap the rest in a film. Volumetric figures from mastic may not work out and crack when dried.

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Marzipan

Delicious nut mass - marzipan - has long been used in decorating cakes. It consists of only two components - almond flour and sugar paste. The mass is elastic, keeps its shape perfectly, has a delicate taste. From it you can make not only a coating for the cake, but also various figures and volumetric decorations.

Ingredients:

1. sugar - 200 grams;
2. water - a quarter of a glass;
3. lightly roasted almonds - 1 cup.

Cooking process:

1. Peel the almonds, dry in the oven until slightly golden, grate on a fine grater or chop in a blender.
2. Mix sugar with water, cook a thick syrup so that a ball can be formed from one drop of it.
3. Pour the almond crumbs into the syrup, mix and boil for another 3 minutes.
4. Grease the inside of a bowl with butter and pour marzipan into it.
5. Cool, pass through a meat grinder and proceed to the design.
6. Marzipan can be rolled out in a layer and completely covered with mastic, or you can form petals, leaves, stars, hearts out of it. You can also cut out letters from marzipan and put congratulations on the surface of the cake.
7. If the mass came out watery and spreads, add a little powdered sugar and knead on the board. Too thick marzipan can be sprinkled with boiled water and rolled out.
8. Refrigerate the decorated cake for 8-10 hours to set.

Icing

"Ice pattern" - icing - looks very gentle and romantic in the design of cakes. This decoration not only looks like a winter drawing on glass, but also tastes like crispy ice. Very durable, adheres well to the surface, does not spread, therefore it is considered universal. Especially popular for decorating wedding cakes.

Ingredients

You will need:

1. Powdered sugar - 450-600 grams, depending on the size of the eggs.
2. 3 pieces of protein.
3. 1 teaspoon of glycerin.
4. 15 grams of lemon juice.

Cooking process

Aising is prepared from chilled products:

1. We separate the proteins, degrease the dishes for them and wipe them dry.
2. Beat at low speed for 2 minutes.
3. Add glycerin, lemon juice and powder.
4. Beat with a whisk until the mass turns white.
5. Set aside in the cold for an hour, covering with a film so that all air bubbles burst.
6. We work with icing by transferring it to a confectionery syringe with the narrowest nozzle. They can decorate lace, inscriptions, sides on the surface of cakes.
7. After decorating, put the product in the cold to solidify the "ice pattern".

Aising can be applied over mastic, hard chocolate glaze, milk fudge. The main thing is that the surface is non-sticky and does not drain.

waffles

Made from waffle crispy dough, they are very convenient to use: they do not crack, do not melt and keep their shape perfectly. The most popular of this material are flowers, figurines of berries and fruits, three-dimensional letters, numbers. Recently, pictures and photographs that can be eaten, also made on the basis of waffle cake, are in demand.

Ready-made waffle decoration - a round or square plate made of rice paper with a drawing with food ink or various figures: flowers, butterflies, leaves, openwork stripes. Making a picture at home is difficult without special equipment. But, even having bought it, you need to properly decorate the cake baked with love with it so that it becomes original and likes the hero of the occasion and guests.

Cooking process

Making with the help of waffle pictures has its own subtleties:

1. You can only lay the workpiece on a perfectly flat surface of the cake.
2. The basis can be mastic, thick butter cream, chocolate icing, also thick.
3. You need to apply a picture on a surface that has not yet hardened, if, for example, we are talking about chocolate icing, so that it sticks and does not move out.

We format it like this:

1. Lubricate the back side of the workpiece with a thin layer of light jam, liquid honey, thick sugar syrup. At this stage, it is most convenient to use a wide silicone brush. We do not perform the procedure “on weight”: put the picture on the table.
2. Lay the blank on the surface of the cake.
3. Press down lightly with your hands and flatten with a paper towel to release air.
4. To hide the edges of the picture, make a rim of whipped cream or buttercream filled into a confectionery syringe.
5. Decorating the cake with waffle figures, you can grease them completely and “stick”, or you can coat only the central part of the back side with syrup. So you can form raised wings of a butterfly or an open flower.

Wafer plates can only be placed on a light surface, and if you use chocolate icing, cook it from white chocolate. When soaking, the waffle picture may soak into the dark coating of the cake.

Chocolate

Decoration with chocolate icing, patterns or figurines is considered a "classic of the genre." It is simply impossible to spoil the cake with this white or bitter delicacy. Chocolate goes well with a light biscuit, puff pastry, creamy or curd mousse, all kinds of soufflés and creams. Melted chocolate can be molded into almost any shape, while hardened chocolate will not spread or crack.

Cooking process:

1. Chocolate chips are very easy to make and look amazing. You can simply grate the tile and sprinkle on the surface and sides of the cake. And you can use a special tool: a vegetable peeler. With this knife with a thin slot inside the blade, you can “clean off” thin long strips from the end of the tile.
2. If you want to decorate the product with chocolate swirls, you need to slightly warm the bar before cutting. When cutting thin strips with a knife or vegetable cutter, you will immediately notice how they twist. Then you can put them on the icing, cream or whipped cream that covers the dessert so that they stick well. From large
   curls can form flowers and leaves, a pattern along the side of the cake.
3. Openwork chocolate patterns will require some skill. To prepare them, melt a bitter or white tile for a couple (optimally in a microwave oven), transfer the mass to a confectionery syringe or bag.
4. Draw any patterns on the parchment in advance. If drawing is not your forte, simply attach transparent parchment paper to a page in a magazine with the desired pattern and translate the drawing with a pencil.
5. With melted chocolate, “draw” the patterns on the parchment, trying not to interrupt the stream. Press on the bag always with the same force and do everything very quickly - high-quality chocolate instantly hardens. Let cool in the cold and carefully peel off the paper. Ready-made patterns can be laid horizontally on the surface of the cake or set, forming a flower bud, in cream.
6. Chocolate leaves are an original decoration for any confectionery. They are realistic, edible and surprisingly similar to the real thing. Preparing them is simple: take your favorite leaves from a tree or houseplant, rinse, dry. On the inside, apply melted chocolate - white, bitter or milk. Put in the cold, and when the glaze hardens, carefully remove the real leaves. Apply glaze with a wide silicone brush.

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Glaze

There are a lot of types of glaze: mirror, soft, chocolate, cream, milk, multi-colored. You can cover it with any cake or dessert, cake, cookies. Some glazes require cold setting, others are ready to use immediately.

Ingredients

Chocolate glaze:

1. Milk - 1.5 tbsp. spoons.
2. 2 teaspoons of cocoa powder.
3. 1.5 st. spoons of sugar.
4. 40 grams of butter.

Caramel frosting:

1. 150 grams of heated water.
2. 180 grams of fine-grained sugar.
3. 2 teaspoons cornstarch.
4. 150 grams of heavy cream.
5. 5 grams of gelatin sheet.

Marmalade frosting:

1. Marmalade of one color - 200 grams.
2. 50 grams of butter.
3. 2 tablespoons of fat sour cream.
4. 120 grams of sugar.

Cooking process

Chocolate glaze:

1. Put sugar and cocoa, chopped butter in a small bowl, pour milk.
2. Melt and boil for about 5-7 minutes. Stir until the mass thickens.
3. We cover the cake with a wide knife and immediately put it in the cold.

Caramel glaze:

1. Soak gelatin in water.
2. Mix cream with starch, melt sugar in a pan until light brown.
3. Add warm water in a stream. Boil to dissolve the caramel.
4. Whisking constantly, pour the hot mixture into the cream.
5. Cool, add swollen gelatin.
6. Cover the surface of the cake with an even layer and refrigerate.

Marmalade frosting:

1. Melt marmalade in a saucepan on a steam bath or in a microwave.
2. Add sugar, sour cream and butter.
3. Cook for about 10 minutes, stirring constantly.
4. Cool a little and grease the cake or dessert, put in the cold for three or four hours, no less.
5. On a surface filled with plain glaze, you can put pieces of marmalade in the form of orange slices, bears, berries or fruits, or simply sprinkle with multi-colored marmalade cut into cubes.

Cream

The traditional cream decoration - flowers, leaves, inscriptions - is widely used in store confectionery and homemade cakes. It is universal: you can form lush roses, intricate sides, decorate the cake on the side surface, write a congratulation right on the baking. Food coloring is often added to creams for decoration.

Ingredients

Butter cream is prepared from the following products:

1. Softened butter - 100 grams.
2. 5 tablespoons of condensed milk.
3. Any dye.

Cooking process

Preparing the cream is easy:

1. Let the butter melt slightly.
2. Whisk until it is fluffy and white.
3. Add condensed milk.
4. Then divide the cream into portions and add the dye of the color you need to each. Beat each part separately so that the dye is completely dissolved.
5. For direct registration, you will need a good confectionery syringe. With its various nozzles, beautiful patterns, lines, flowers and leaves can be formed.

After you finish decorating the cake, put it in the cold - the cream should "grab" a little.

Cream

Whipped cream can decorate any confectionery product in an original way: ice cream, cake, dessert, jelly. They are airy, very voluminous, sweet and incredibly snow-white. It is quite easy to prepare such a decoration at home, the main thing is to choose high-quality fresh cream, how to cool it and beat it. When making a pastry bag or syringe is used.

Ingredients:

1. Cream with a fat content of at least 33% or higher, if you can buy - 500 milliliters.
2. Any dye of your choice.
3. Vanilla - 1 package.
4. Powdered sugar - 100-200 grams to taste.
5. Instant gelatin - 1 sachet.

Cooking process

Before starting the preparation, the cream is cooled for about 12 hours in the refrigerator:

1. Pour cold cream into a deep container (when whipping, they will increase significantly in size) and place the container in another with ice water.
2. You only need to beat with a mixer, since the blender separates the product and foam will not work.
3. Immediately prepare a syringe with the necessary nozzles, since you need to work with cream very quickly.
4. Dissolve gelatin or soak and melt for a couple, depending on the preparation method indicated on the package.
5. Whip the cream until the foam becomes strong and stable.
6. Add vanilla and powdered sugar and mix gently with a whisk.
7. Stream in cold melted gelatin.
8. Transfer to a bag or syringe and squeeze out the desired composition. The surface should be smooth and slightly sticky, so the cake should be covered with chocolate icing, a thin layer of cream or jam.

Meringue

Crispy meringue can beautifully decorate almost any cake. It is rich, sweet and white. Most often, hemispheres of various shapes and sizes are pre-baked from the protein mass, which are then carefully laid out on the prepared surface of the cake. Looks very unusual!

Ingredients:

1. A glass of sugar or powder.
2. 5 proteins chilled.
3. Vanilla optional.

Cooking process:

1. Separate the whites first. Make sure that not a single drop of yolk gets into the container.
2. Pour into a deep dish, dry and fat-free.
3. Beat for 10-15 minutes until fluffy.
4. Pour in 1-2 teaspoons of sugar, and at the end - vanilla.
5. Preheat the oven at 100 degrees.
6. Line a baking sheet with parchment paper, and transfer the protein foam to a syringe or bag.
7. Squeeze out on paper the size of the hemisphere you need.
8. Meringue is not baked, but dried, so depending on the size of the blanks, it will take about 1.5–2 hours.
9. Ready balls are laid out on a layer of cream, jam or chocolate.

Fruit

Berries and fruits, both ordinary and exotic, cakes are decorated very often. They are rich in flavor combinations, have bright saturated colors, look beautiful in the context. The easiest way to decorate is to fan out sliced ​​oranges, strawberries, kiwi, and mangoes on the surface of the finished cake. Thin slices can be used to form decorative flowers. The fruit “litter” covered with a thin layer of jelly looks very impressive on the dessert.

Ingredients

For fruit jelly, take:

1. Apple (or any light) juice - 600 milliliters.
2. 1 package of powdered gelatin.
3. A glass of powdered sugar.
4. Fresh berries or fruits to taste.

Cooking process

You need to prepare the decoration when the cake is completely ready:

1. Fill the package of gelatin with juice (one glass). Leave it to swell.
2. Prepare fruit: wash, peel and cut into thin slices. Hard fruits - apples, pears - it is convenient to cut with a slicer or a very sharp knife.
3. Bananas, kiwi are cut into circles, oranges, apples - into half rings, strawberries - in half, cherries, raspberries, blackberries are left whole.
4. Melt the gelatin in a water bath, stirring, pour in the remaining juice and add the powder.
5. Strain the mass.
6. Put sliced ​​fruits or berries in jelly and refrigerate.
7. When the jelly is slightly set, but not completely "set", transfer it to the cake - turn the container over on its surface.
8. The edges can be masked with whipped cream or buttercream. Refrigerate the cake overnight.

Jelly

Jelly filling is usually covered with fruits or berries laid on the surface of the cake. But this fill looks no less original, covering nuts, for example, peanuts or hazelnuts, chocolate icing. To surprise guests with the boundlessness of your imagination in decorating cakes and excellent taste, try decorating the finished product with jelly filling.

Ingredients

For pouring or jelly decorations you will need:

1. 600 milliliters of juice (you can take a glass of juice of different colors).
2. A glass of powdered sugar.
3. 1 pack of instant gelatin.

Cooking process

To make jelly figurine decorations:

1. Soak gelatin in 1/3 of the juice, let it swell, then melt for a couple.
2. Mix the remaining juice, powder and pour the mass into different molds: for muffins, cookies, sweets, and so on.
3. Pour off some of the jelly (about 100 milliliters).
4. Place the forms in the cold and let harden.
5. Put the finished cake in a mold that is slightly higher in height - 2-3 centimeters.
6. Put 100 milliliters of jelly in the cold for a short time so that it just starts to set.
7. Then put the thickened mass on the cake, and lay the jelly from the molds on top, forming a beautiful pattern.
8. To easily remove the blanks, warm the molds slightly over the steam and quickly turn them over for dessert.
9. Place the cake in the refrigerator for 10-12 hours. Before serving, carefully remove the detachable form, and transfer the cake to a dish.

To pour jelly fruit slices:

1. Prepare jelly as described above.
2. Put it in the refrigerator and let it "grab" a little.
3. Pour over stacked fruit and smooth with a spatula.
4. Place gently in the cold overnight.
5. Cut with a heated knife so that the jelly does not break.

Candies

Children's holiday is not complete without a big appetizing cake with candles. But little guests pay more attention to the beautiful design than to the composition or exotic ingredients. You can make an originally decorated cake for a children's holiday yourself, for example, decorating it with delicious multi-colored sweets that kids love more than anything in the world.

Cooking process

You can decorate any cake. Sweets are placed on a thick and viscous surface: white or chocolate icing, butter cream, whipped cream:

1. The side surface can be decorated with long bars, wafer rolls, lined up and tied with a bright satin ribbon.
2. Upstairs, you can lay out multi-colored dragees made of chocolate or nuts with an intricate pattern.
3. You can lay out the sides with round chocolate sweets, and put 3 sweets in the center.
4. Small toffees are also suitable for decoration - they can lay out a pattern on a white glaze or cream surface.
5. Rectangular gummies can be cut into squares and scatter over white fondant or whipped cream on top of the finished cake.

In general, in this case, the cake can be decorated with any sweets, except for lollipops. Show your imagination and please the little hero of the occasion and his guests.

Marmalade

Marmalade is an excellent material for decorating cakes and desserts. It is malleable, plastic, it can be heated, colors mixed, voids filled, voluminous decorations formed. Today, this delicacy is available in different bright colors, small gummy bears and other figurines of the most unimaginable colors are sold in packages. They are suitable for decorating any cake, especially baked for a children's holiday. So let's start imagining!

Cooking process

Original marmalade drawings can be done like this:

1. Draw with a simple pencil on parchment the desired picture, suitable in size to the surface of the cake.
2. Thinly roll out marzipan or a layer of light mastic on parchment. We transfer the picture to it: we apply a sheet and roll it out with a rolling pin several times.
3. We heat 50 grams of dark chocolate, transfer it to a small pastry bag with a narrow opening (for inscriptions).
4. We draw the outline of the drawing with chocolate.
5. In different containers, we drown colored marmalade in the microwave. This will take a few seconds.
6. We shift it into a cornet and carefully fill the drawing with the desired colors.
7. We put it in the refrigerator for three to four hours.

For decoration without melting, you can use multi-colored marmalade of various shapes: in the form of citrus slices, cubes, hemispheres. From this material, beautiful voluminous flowers are obtained. For their preparation, marmalade is cut into thin layers and a flower is formed on a sticky surface - cream, butter cream.

topping

Multi-colored sugar-based or chocolate topping is a universal decoration for any confectionery. It is used in cakes, and in desserts based on mousse or jelly, and on Easter cakes. Today, a huge number of various sprinkles are produced: in the form of stars, balls and circles, flowers, butterflies, and a cylindrical shape. The color scheme is amazing, gold, silver, with mother-of-pearl overflows are also made.

Cooking process

Decorating a cake is very easy, but you need to know some nuances:

1. You can sprinkle a surface that sticks. Therefore, use this type of decoration when the icing, cream or cream has not yet hardened.
2. You can beat an interesting topping in jelly filling. If you are using the filling in a thick enough layer on the surface of the cake, pour half, freeze, sprinkle with topping and pour over the rest. So you can create the effect of an aquarium, alternating layers of jelly and beautiful large toppings.
3. The side surfaces are sprinkled in a special way: put the dish with the cake on a towel of a larger diameter, sprinkle the right amount of decoration along the diameter of the cake directly on the fabric and just gently lift the “sides”, pressing the fabric to the sides of the dessert.
4. Use templates for drawing. Making them is simple: cut a circle according to the diameter of the cake, and cut the desired pattern or figures in it. Carefully cover the cake without leaning the paper in the base, and sprinkle thickly with topping. Also carefully remove the template - multi-colored patterns will remain on the surface.

Sprinklings from nuts of one kind or a combination of several, grated chocolate, crumbs from cookies or well-dried dough in the oven, meringue are widely used. Enjoy your meal!

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Homemade sweet pastries, no doubt, are much healthier and tastier than store offers! Nevertheless, even experienced housewives should not forget that not only delicious, but also beautiful cakes are much more pleasant to eat. If you are not quite experienced in the art of decorating, use the simple recipes and interesting tips from the article.

Cake decorating cream

Before you decorate the cake at home, pay attention to the buttercream. It is considered a classic option for decoration - especially if you are preparing it for a wedding or as a birthday present for a girlfriend.

Recipe

It is butter cream that is best used by beginner confectioners - it is prepared very quickly and requires minimal time and effort. You will only need 8 tablespoons of condensed milk and a pack of 200 grams of butter.

• Remove food from the refrigerator in advance - you need them to be at room temperature, otherwise the cream will not work.

• Heat the already slightly melted butter in a water bath - in consistency it should resemble thick sour cream. Just don't overdo it and melt it!

• Beat the creamy mass with a mixer for 3-4 minutes until fluffy and white.

• Don't stop churning the butter. Gradually pour the condensed milk into the bowl. If, upon opening the jar, you notice that the milk has become sugary, you must first bring it to a boil and cool it again to room temperature.

• Continue whisking the mixture for 10-15 minutes to bring it to a smooth consistency.

Your cream at home is ready! If you need to give the mass color, give preference to natural food colors - they are easier to find in stores. In addition, you will be sure that nothing chemical has got into the confectionery.

You can learn more about the process from this video tutorial:

For example, yellow color is easy to obtain by adding saffron diluted in warm water, red - using beet or cherry juice, and it is better to take spinach juice as a green dye.

Unfortunately, due to the semi-liquid consistency of the cream, it is impossible to sculpt various figures. However, you can decorate the cake with cream in a way that no one has ever been able to.

There are many tricks in this business. For example, professional confectioners use a special syringe with nozzles of different sizes and shapes. At home, they are easy to replace by making a homemade syringe from an ordinary bag or A4 sheet - just fold the paper into a cone and cut off the bottom corner.

If you need to lay the cream in thin strips, cut off a very small part of the tip. For a wider strip, cut off a larger corner.

Depending on the selected thickness and shape of the jet, the possible patterns also change. It is convenient to draw with thin quick lines on the flat surface of the upper cake.

A line of cream of medium thickness is suitable for edging the edge of the product.

Thick corrugated short lines are used more often than others - with their help you can lay out interesting flowers similar to roses at home.

In addition, the cream can be evenly coated with the entire product completely.

Cake mastic: sweet recipe

Mastic is a plastic confectionery material that is used for modeling. The workflow is reminiscent of salt dough modeling, but the resulting figures can eventually be eaten.

Cooking

To decorate a cake with mastic at home, you will need ingredients such as chewing marshmallows in the amount of two hundred grams, powdered sugar, 2 tablespoons of water, dye.

• Pour marshmallows into a deep bowl and add water at the rate of 1 tablespoon per 100 grams. Instead of water, you can use lemon juice if you like not too sweet products.

• Cover with a plate and microwave for 30-40 seconds at 800 watts, or melt in a water bath.

• Add dye. Gradually introduce powdered sugar, sifting it through a sieve - there should be enough of it so that the consistency of the mixture becomes like plasticine and does not stick to your hands. Stir with a spoon first, when it becomes difficult - knead with your hands.

• Wrap the finished mass tightly with polyethylene and refrigerate for about half an hour.

The mastic is ready! Get the right amount, sprinkle the workplace with powdered sugar, roll out the material on it and sculpt.

The process of making confectionery mastic is described in more detail in this master class:

It must be remembered that the mastic quickly hardens upon contact with air, so be sure to wrap the excess with polyethylene and hide it in the refrigerator - in this position, the mass can be stored for up to three months.

Design Ideas

Thanks to its plasticity, mastic has recently become especially popular among confectioners - with its help, you can bring any fantasy to life! Some cakes have become like works of art: paintings, statues and sculptures, shimmering with all the colors of the rainbow.

It will be easy for you to decorate the cake at home for your birthday, wedding, New Year or Valentine's Day.

There are 2 main ways to use mastic:

• as a background - the material is rolled out with a thin sheet, which completely wraps the cake;

• as a material for sculpting various products.

Novice cooks are advised to give up sculpting large figures until they learn how to cook mastic perfectly - if the proportion of ingredients is not quite right, the products may crack when dried.

Cake decoration: other options

In addition to the traditional ways to beautifully decorate a cake at home, there are many more wonderful options. For example, you can not write off products such as chocolate, fruits and nuts. Even the smallest ingredients, like powdered sugar, can add zest to your meal.

Chocolate

Confectioners use chocolate not only as an independent dessert, but also as an excellent decorating material. The main uses of chocolate are divided into the following:

• crumb - grate the tile to get a powdery mass in which you can roll the sides of the cake or sprinkle on top;

• shavings - large shavings are cut from a slightly softened bar with a thin knife, which is then sprinkled on the product in random order;

• fondant - a dessert is melted in a water bath, in an oven or microwave, after which the whole cake is coated with chocolate.

However, you can also come up with your own original version of how to decorate a cake at home using a cocoa product.

Fruits and flowers

Fruits are wonderfully combined with cream cakes - the product turns out to be airy and bright. Use one type of fruit to decorate sweets with a certain color or create a fruit mix - it all depends on your imagination. For example, you can decorate the surface with berries.

The decoration looks beautiful with thinly sliced ​​\u200b\u200bfruits laid on the top layer. To keep them better and look like glossy, fasten them with a special compound: dissolve the gelatin in water (the solution should be very concentrated) and brush the fruit layer with a wide soft brush.

In addition, decorating cakes with natural flowers has recently gained popularity. Some varieties of plants are even edible. The rest can be simply removed before use.

Do not forget about nuts and regular powdered sugar. Cut out a stencil of a certain shape from thick paper, put it on the cake, sprinkle with decoration and remove. Only the outline will remain on the cake - concisely, but very interesting.

Finally, watch a video with one of the options on how to decorate a cake at home with mastic.

Do-it-yourself chocolate decorations for cakes, pastries, cookies and other homemade pastries are the acme of the confectioner. Of course, you can not philosophize and decorate the cake with chocolate the way your grandmothers did - just melt the bar with cream, and then coat the top and sides of the confectionery with this liquid mass. But you can try and make a chocolate decoration of simply unearthly beauty, similar to real masterpieces.

What kind of chocolate is suitable for decorating a cake?

When choosing which chocolate to make cake decorations from, purchase only a quality product. High-quality chocolate makes beautiful glossy decorations. Currently, for the manufacture of chocolate decorations, chocolate coatings are used, in which they are replaced with various equivalents of cocoa butter. These glazes are very convenient to use due to their considerable fluidity, but they are inferior in taste to real chocolate - couverture.

Despite the long-standing domestic traditions of chocolate production, consumer and manufacturer interest in this product is constantly growing, because chocolate can be used to make a variety of decorations for cakes and pastries: line drawings, three-dimensional figures, bas-reliefs, openwork details and much more. When making chocolate cake decorations, you can give full rein to your imagination.

Among the popular trends in working with this product, one can note “marble pattern”, “velor finish”, “decals”.

As you can see in the photo, chocolate decorations can become real designer sculptures:

Such compositions are not much inferior to those carved from stone or cast from metal.

DIY chocolate decorations (with photo)

On the surface of cakes and pastries, a variety of do-it-yourself chocolate decorations are made: geometric ornaments, drawings of flowers and leaves, various drawings of thematic content. Do not use dyes other than those approved by the Ministry of Health. When decorating products, they use special techniques and various devices.

Chocolate decorations at home are made from chocolates and 100-gram bars. To decorate cakes with chocolate chips, the chocolate is cooled, and then kept at a temperature of 25-30 ° C a little - then, when cut with a knife, the chocolate rolls into a beautiful tube. Strongly chilled chocolate crumbles, and soft does not give shavings.

Look at the photo - decorating cakes with chocolate can be made in the form of twigs, trees, rockets, numbers, letters, antennae, contours of animals and birds:

To do this, it is broken into pieces, melted in a water bath (so as not to burn) and poured into a small parchment cornet. A picture is selected. Tracing paper or cellophane is applied to it and chocolate is deposited from the cornet along the visible contours. Such hand-made chocolate decorations are placed in a cold place, and after hardening, they are removed from the paper with a knife and transferred to a cake or pastry.

Before making a chocolate decoration in the form of a vertical pattern, a “leg” is deposited in advance, on which it will be fixed in the right place. Chocolate oak leaves are very elegant on the cake. To make them, a tracing paper is applied to the drawing of a small oak leaf and the contour is first circled with chocolate from the cornet, and then the middle is poured, a line is drawn with the back of the knife along the middle of the leaf, and short oblique lines from it on the sides, thus imitating leaf veins. After that, make the rest of the leaves.

It is not difficult to make decorations in the form of flat figures from chocolate for homemade cakes: for this, the melted product is poured onto parchment paper with a layer of 3 mm and various figures are cut out with recesses smeared with vegetable oil. Chocolate for decorating a cake at home should not be hard, otherwise the figures will crumble.

Chocolate cake decorations at home (with video)

For the preparation of three-dimensional chocolate decorations, one- and two-sided molds made of plaster, porcelain, clay, plastic and metal are used. Such forms are fastened together with clamps. The molds are thoroughly cleaned of chocolate residues and wiped dry with a clean cloth so that the figures and bas-reliefs can be easily separated, then they are heated to 30 ° C and poured with chocolate at a temperature of 29-30 ° C. In double-sided, bonded forms, chocolate is poured through the bottom hole, while the form is shaken well for 2-3 minutes and turned over to avoid voids from air bubbles and so that the chocolate is evenly distributed. After pouring, the mold is placed with the hole down and the remains of chocolate are poured, its layer from 2 to 4 mm remains on the inner walls.

If the shapes are large and have a complex pattern, chocolate is applied with a brush. The filled forms are cooled in a refrigerator at a temperature of 10-12°C, and then the figures are cleaned from the seam formed at the place of gluing.

The video "Chocolate Decorations" shows how various figures are made:

To make chocolate decorations, you can not invent complex designs, but simply make a chocolate pyramid. Before making such a chocolate decoration on a cake, first draw the contours of the pyramid details on cardboard with a pencil and cut out the template. A drawing is syringed from the cornet: the lines of the drawing are thinner, the edges of the pyramid are thicker. To make the pyramid firmer, cocoa butter is added to the melted chocolate. For 1-2 hours, the parts are cooled in the refrigerator, then their reverse sides are processed.

The pyramid is assembled as follows: two parts are placed on the board with flat sides one to the other and chocolate is squeezed out along the edges, the halves are compressed and cooled. They put it vertically on the cake and glue the remaining 3-4 parts on the sides, let the pyramid harden and additionally decorate the cake with marzipan, sugar mastic flowers.

As you can see in the photo, do-it-yourself chocolate decorations can also be made from a chocolate substitute. It is prepared from 15% cocoa, 45% butter, 40% powdered sugar and 10% (by weight) vanilla sugar. First, a quarter of the butter is heated to 45 ° C, vanilla sugar and cocoa are added, then the rest of the butter is mixed with powdered sugar and with all products.

Glaze decorations can be immediately applied to the product or prepared for future use. In the second case, they are “deposited” on sheets covered with parchment paper and dried for 12 hours at room temperature.

The simplest decoration is the application of straight or wavy lines on the surface of the product, smeared with cream, using a confectionery comb. It can be made from tinplate, aluminum, plastic. The size and style of the teeth of the comb can be different.

The master class on decorating cakes with chocolate offered below contains interesting information about this product, reveals how tempering is carried out, as well as the technology for preparing figurines, leaves, curls and shavings that will give a festive look to any cake.

Tools for chocolate decorations on the cake: stencils and chocolate cornets

Before making complex decorations for a chocolate cake, you need to stock up on special tools. First, you will need cornets or pastry jigging bags with a set of tubes. The cornet is made from tracing paper, parchment or other thick paper that does not absorb fat: a right-angled triangle is cut out and folded into a conical tube. The protruding ends of the sheet are folded inward to hold the cornet. Its sharp end is cut depending on the pattern that they want to get. The cornet is half-filled with cream or icing, tightly closed so that when pressed, the cream or icing “settles” only from the lower hole. With the help of a cornet, inscriptions, dots and thin graceful drawings and flowers are applied.

To make chocolate decorations, you can make a pastry jigging bag. For its manufacture, a dense fabric is used (teak-eraser is best). The bag has a conical shape, various tubes are inserted into its narrow end. A new bag must be boiled before use. After work, the jigging bags are washed in warm water mixed with baking soda, boiled for 3-5 minutes, dried and stored in a specially designated place.

Jigging tubes for making decorations for chocolate cakes are made in the form of a cone, the end of which has a figured hole, from which cream is “deposited” in the form of various decorations. Sometimes a confectionery jigging bag is used, into the narrow end of which a conical ring with a screw thread is inserted, and tubes of various styles can then be screwed onto it.

To fill the confectionery jigging bag with cream, hold it with your left hand, unfold the bag and put the cream with a spatula or spoon on 1/2 of its volume. The cream must be laid tightly, as the remaining air can ruin the pattern. With both hands, the edges of the bag are connected and, clamping it with the right hand, “set off” the cream, holding the narrow end of the pastry bag with the left.

A variety of chocolate patterns for decorating cakes is achieved not only by different styles of tubes, but also by zigzag or wavy movements of the cornet or jigging bag, slow or instantaneous changes in the pressing force with the right hand, the angle of inclination in relation to the decorated product, the distance from the product, etc.

Before completing any pattern for chocolate decorations, stop pressure on the pastry bag and make a sharp short forward movement along the pattern with the end of the tube.

A variety of openwork chocolate decorations are made by “depositing” the cream from metal shaped tubes inserted into a jigging bag. A set of 10-12 tubes with different cut configurations allows you to make all the variety of decorations needed for decorating cakes and cakes. But most often they use tubes with smooth and straight, serrated and wedge-shaped sections.

Stencils for decorating cakes with chocolate can be useful - especially when you need a lot of decoration elements (for a festive banquet or a children's table). You can also create a hybrid: for example, make some details of the composition according to a stencil for chocolate decorations, and others - by original cutting. The stencil for chocolate decorations has a metal base. Place it on a properly prepared raw material and press hard, cutting through the flesh in the form of a butterfly, leaf, fungus or any other figure.

Here you can see the photo "Chocolate Decoration Tools" that you will need to create drawings:

Decorating the sides of cakes with liquid chocolate cream with your own hands (with photo and video)

To decorate cakes with chocolate cream, use only a freshly whipped product; from standing cream, patterns will turn out without gloss and pockmarked.

The lines - even, zigzag, wavy - when decorating the cake with liquid chocolate, are carried out with a confectionery comb heated in hot water, slightly pressing it against the smooth edge of the cream. Flowers, figurines and patterns are made by squeezing cream from shaped tubes inserted into a jigging bag. The most delicate drawings and figures of a certain shape or color are made using a cornet, the narrow end of which is either cut off or a shaped tube is inserted into it.

When making openwork chocolate decorations for cakes, the cornet is filled with cream up to half and tightly closed so that when pressed, the cream comes out only at the cut point. It is better not to hold a cornet with cream in your hands for a long time: from the hands of the cream heats up, becomes liquid and the drawings are uneven. Having twisted, the cornet is freed from the remnants of the cream.

To decorate the cake with chocolate with your own hands, the jigging bag is filled as follows: unscrew the wide end of the bag so that it rests on the left hand, and with the right hand, using a spoon, fill the bag with cream to 1/2 of the volume. As little air as possible should remain in the bag, as it spoils the drawings. Then, with both hands, connect the edges of the wide end of the bag and, pinching it with the right hand, release the cream, supporting the narrow end with the left hand.

When making chocolate decorations for a cake at home, depending on the undulating or zigzag movements of the cornet or bag, a slow or instantaneous change in the pressing force with the right hand, a change in the angle of inclination with respect to the product, a change in the distance from the surface of the product, a variety of cream patterns is achieved. At the end of the beautiful chocolate decorations, you need to stop the pressure on the bag or cornet and make a short movement forward from you along the pattern with the end of the tube, then the rest of the cream will fall with an inconspicuous stroke. If you lift the bag or cornet up, then a cone of cream will remain in the figure.

To prepare small chocolate decorations for the cake, to make dots and inscriptions, the narrow end of the cornet is kept close to the surface of the decorated product. You can pre-fill bags and cornets with creams of different colors. This will make the chocolate decor for decorating the cake more varied and bright.

If you need to make a rose out of cream, first cut out a small cake from the biscuit (or take candied fruit, profiterole, etc.) - the core of the rose. The core is strengthened on a stick with a pointed end and a cork planted on it or on a table fork. In the left hand they hold a stick with a core, in the right - a pastry bag with a straw. By turning the stick, the cream is squeezed onto the core. When the rose is ready, it is removed from the stick with a spatula or fork, holding it with the fingers of the left hand, and placed on a cake or pastry.

As you can see in the photo, when decorating a cake with chocolate at home, you can weave a basket of one or different colors:

A basket can also be made from biscuit (sand dough), gluing the layers with chocolate cream or fruit filling. The basket is placed on a stand (for example, a plywood circle) with the wide side down and, lifting one side, cream weaving is applied. When the cream hardens, the basket is placed on the cake. On top of the basket, a handle is made from caramel or from a special dough (composition: flour, powdered sugar and egg white). Flowers or sweets are placed in the basket.

To decorate the sides of the cake with chocolate, you can decorate them with cream borders. By the way, borders are made before all other cake decorations. Borders serve not only as a decoration, but also cover gaps, cracks, smooth the edges of the cake. They are mostly made with a smooth, straight-cut tube or a fine-toothed tube.

The video “DIY Chocolate Decorations” shows various confectionery techniques:

How to decorate a cake with chocolate with your own hands: making flowers

Chocolate cake decorations in the form of flowers look very nice. In addition to roses, carnations are often made. They are injected from a flat tube with an oblique cut. The sharp corner of the tube is fixed motionlessly on the surface of the cake or pastry and the cream is squeezed out, turning the opposite end of the tube by 180 ° C around the fixed end in wave-like movements. Exactly the same, but in the opposite direction they “collect” the second row of petals, etc.

It is desirable to supplement cream flowers with leaves. They are deposited from tubules with a wedge-shaped cut of various diameters. Leaves can be green, brown, yellow or even white.

Completely from the leaves you can make a border or the whole picture. Leaves look especially good on small cakes. Words, names, numbers, congratulations and wishes are often written on cakes and even on pastries. In order for the inscriptions to be expressive, it is necessary that there is a contrast between the inscription and the background. For example, you can’t write chocolate on chocolate or write with white cream on white icing.

The inscriptions are injected from a small cornet with a very narrow round cut or using a metal “pencil” tube. The cream is used protein, custard and oil of various colors and shades. But there should not be even the smallest lumps in it, otherwise it will get stuck at the exit from the tube or cornet, and you will get uneven, broken lines. You can also write inscriptions with a two-color cream. In this case, the cornet is filled with cream of two colors with longitudinal stripes.

Watch the Chocolate Cake Decorating video for some fresh ideas:

How to make tempered chocolate cake decoration

From tempered chocolate, you can make a variety of decorations for cakes and pastries - full-sized figures, bas-reliefs, flat thin figures, "jigging", etc.

For full-volume figures, it is better to use metal molds from two halves with clamps. When pouring chocolate, the mold and chocolate must be at the same temperature. Chocolate is poured through the bottom hole of the mold and shaken for 2-3 minutes so that the chocolate is completely distributed over all the patterns. Then the excess chocolate is poured out. A layer of chocolate 3–4 mm thick is formed on the inner walls of the mold. After the chocolate has cooled and hardened, the mold is released from the clamps, opened and the figure is removed. Most often, bas-reliefs are made from chocolate.

To obtain flat thin figurines, tempered chocolate is poured onto parchment with a layer of 2–3 mm, allowed to harden a little, and the figurines are cut down with a notch.

For “jigging”, tempered chocolate is laid out in a cornet and “deposited” on parchment in the form of solid patterns and so-called antennae. From tempered chocolate, cast into a bar, and then cooled to almost complete hardening, thin wide chips are cut with a knife, which, when dropped, roll into tubes.

Making chocolate figurines to decorate the cake

Chocolate is a great material to decorate a cookie or cake and will add a festive touch to any baked goods. To decorate the cake, it is better to take a chocolate mixture. It solidifies at room temperature and melts easily in a water bath.

Line a baking sheet with parchment paper and brush lightly with vegetable oil. Break the chocolate into small pieces. Place it in a water bath and melt without water. Pour onto parchment paper, using a round-tipped knife to form a thick, even layer. Leave in a cool place until the chocolate is almost completely set. With a knife or a notch for dough (asterisk, flower, etc.), cut out the figures. They should be stored in a cool dry place.

Chocolate squares- a simple and effective way to decorate a cake or a festive dessert. Line a baking sheet with foil. Spread 200 g of melted chocolate in an even layer and with a slight movement of the fork create a wave effect (make sure that the tines of the fork do not touch the bottom of the baking sheet). Refrigerate until the chocolate is halfway set. Using a sharp knife and a ruler, cut the chocolate into squares with a side of about 6 cm. Put the baking sheet with chocolate decorations in the refrigerator until they are completely solidified. Remove foil. Gently press the chocolate squares onto the top and sides of the glazed cake. They can also be used as a decoration for ice cream desserts.

Chocolate decor for cake decoration: grated chips, crumbs, petals and swirls

Chocolate chips and crumbs. To decorate the cake with grated chocolate, you need to cut the shavings from the chocolate bar with a sharp knife. It is better to remove chips over a plate, with smooth movements. Before decorating the cake with grated chocolate, it should be warmed up, but just enough to make it easy to work with. Leave the chocolate in a warm place for 10-15 minutes. Chips on the cake can be shifted with a spoon or shaken off. Chocolate chips are decorated in the same way, only it is rubbed finer.

Chocolate curls. Melt the chocolate in a bowl over a water bath. Spread a thin layer on a smooth board. Set aside until the chocolate is almost set. Pull the blade of a large wide knife towards you along the entire length of the chocolate, getting long curls.

Chocolate petals. Cut foil into squares. Melt the chocolate in a water bath, then cool slightly. Place a square of foil on the palm of your hand. With a spatula or spoon, spread the chocolate in a thin layer on the foil. Form a petal. While it is still soft, lift your fingers slightly under the foil to slightly curve the petal, giving it a natural shape. Put to cool. When the chocolate has completely hardened, remove the foil. With the help of melted chocolate, petals can be made into a flower.

Chocolate cream dessert at home

Chocolate cream

Ingredients:

• 100 g chocolate by weight,
• 1/2 cup milk
• 3 yolks,
• 4 squirrels,
• 2 tbsp. spoons of powdered sugar.

Pour the chocolate broken into pieces with milk and place in the oven to melt. Then rub it with a spoon, gradually adding one yolk at a time, until a lush mass is formed. Whisk the egg whites into a thick foam, carefully mix with the chocolate mass. Divide the cream into glasses, top with grated chocolate mixed with powdered sugar.

Note. This cream must be prepared shortly before serving and kept in the refrigerator, otherwise the proteins will fall off and the dish will be spoiled.

Kareem from cocoa

Ingredients:

• 400 g butter (unsalted) butter,
• 250 ml milk
• 200 g sugar
• 3–4 tbsp. spoons of cocoa powder
• 2 eggs.

Heat the milk in a water bath, add cocoa, stir, pour in the eggs mashed with sugar, cook until thickened, stirring occasionally, then remove and cool.

Whip the softened butter until fluffy. Then add chilled mixture to it. Beat the cream until it has a uniform consistency.

Custard chocolate cream

Ingredients:

• 1 cup flour
• 1/2 cup milk
• 1/2 cup granulated sugar
• 1 st. l. cocoa powder
• 50 g butter.

Cooking method. Bring to a boil over low heat a homogeneous mass of cocoa powder, granulated sugar, flour, milk and butter, stirring constantly. The cream will be ready after it boils and thickens.

How to make chocolate icing for decorating a cake (with photo)

Recipe #1

The easiest way to prepare chocolate icing is from chocolate. This product can be used as a cream for cakes, and simply spread on cookies.

Ingredients:

• 200 g chocolate
• 100 g of water
• 25 g butter.

Dissolve chocolate with water in a water bath. Mix with oil. Spread warm icing over the cake, cool.

Recipe number 2

In order to cook this glaze, you need only 2 components.

Ingredients:

• dark chocolate (not less than 56%) - 0.6 kg (3 large bars),
• oil "Peasant" - 0.3 kg.

Chocolate icing from chocolate is prepared in a water bath, so first we will select containers: they will need 2, of such a volume that one is immersed in another, but at the same time, water poured into a large container should not be poured into a smaller one.

So, we set the containers, pour a little water into a large one and put it on fire. When the water heats up properly, melt the butter - it melts easier and faster. Gradually add finely chopped chocolate to liquid butter. Stir continuously, because the mixture thickens quickly and begins to burn near the walls. When all the chocolate has melted and the glaze has become homogeneous, it is ready.

Thus, a mirror chocolate glaze is obtained from butter and chocolate. However, this is a fairly high-calorie product.

As you can see in the photo, when decorating cakes with such chocolate icing, it shines very beautifully:

Chocolate glaze from cocoa and sour cream

Ingredients:

• sugar - ½ cup;
• sour cream with a fat content of at least 20% - 150 g;
• vanillin - 2 sachets;
• cocoa powder - 4 tbsp. spoons.

Cooking:

Since it is not recommended to warm up sour cream, it is better to grind sugar into powder - this way it will dissolve more easily. We mix dry products: grind cocoa powder with powder and vanilla. If using vanilla sugar, grind that too. Add sour cream little by little to avoid lumps. Mix thoroughly until a smooth, shiny, homogeneous mass is obtained. You can use a mixer, then the chocolate icing for the cake will turn out more airy.

You can make a rich glaze by adding cocoa to the chocolate - this recipe is suitable if you could not find chocolate with a high cocoa content. We will tell you how to make chocolate icing from cocoa powder, chocolate and milk.

Chocolate and cocoa glaze

Ingredients:

• mirror chocolate glaze;
• cocoa powder - 4 tbsp. spoons;
• sugar - 1/3 cup;
• milk - ½ cup;
• black chocolate - 1 bar;
• butter - ¼ pack.

Cooking:

Heat the milk, dissolve the butter with it. Gradually add the chocolate chips, cook until the ingredients are completely combined, stir. Mix sugar with cocoa and pour in the milk-chocolate mixture in a thin stream. Rub until sugar dissolves. This chocolate icing for decoration should be applied very hot.

Light chocolate icing for decorating cakes and desserts

What to do if you need to decorate a dessert, but at the same time you want fewer calories. To do this, you need to cook a light cocoa glaze.

Ingredients:

• sugar - 1 cup;
• water - 0.5 cups;
• cocoa powder - 2-3 tbsp. spoons.

Cooking:

To cook this icing for decorating desserts with chocolate, first of all we prepare the syrup: pour sugar into hot water and cook the mixture over low heat for so long to get a drop that does not spread on the nail. As soon as the syrup is boiled, gradually introduce cocoa, carefully grinding it with liquid. Quickly enough, sugar will begin to crystallize at the walls. If you do not grind the mass, it will burn, so be careful and careful. The glaze hardens quickly, so it must be applied warm.

It is not necessary to boil the cream to decorate the dessert. If the cake contains jelly, the hot chocolate layer should not be applied. In this case, we will prepare the glaze without heat treatment.

How to make chocolate fudge to decorate a cake

Ingredients:

• 75 g softened butter or margarine;
• 225 g of powdered sugar;
• 3 art. l. water;
• 2 tbsp. l. cocoa.

To make chocolate fondant, mix 1 tbsp. l. hot water and 1 tbsp. l. cocoa, chill.

Mix butter and powdered sugar. Beat with a mixer on low speed, gradually adding water until the fudge is smooth.

Lubricate the cake with chocolate decoration prepared according to this recipe and decorate in accordance with the theme of the holiday.

How to melt chocolate for cake decoration

To make a product or decoration out of chocolate, it must be prepared, that is, melted. There are several nuances in how to properly melt chocolate to decorate a cake. You can use several methods.

First way how to melt chocolate for decoration - use the microwave, it's very simple.

Second way how to melt chocolate to decorate a cake - use a water bath. To do this, the container with chocolate must be placed in a saucepan with hot (not boiling!) Water.

Third way how to melt chocolate for decoration - use a double boiler. You can melt chocolate in it too.

Fourth way - oven. Heat it up to 60-70 degrees, place a container with chocolate there for 10-15 minutes. The fifth way is a steam bath. The container with chocolate must be kept over boiling water.

A liquid mass is not always required, so the process will need to be controlled.

Chocolate does not like sudden changes in temperature, so do not start melting it cold. Wait for the product to warm up to room temperature.

The melting point of white or milk chocolate is 45 degrees. But bitter dark chocolate will melt only at 50-55 degrees Celsius.

How to make chocolate lace patterns to decorate a cake

Openwork drawings are a great option for decorating a cake.

You will need a brush (it is better to purchase a special culinary one, it is easy and convenient to work with it), a pastry bag or a plastic bag, dark and white chocolate.

To begin, you will need to cover the entire cake with the chocolate that you will use for the background (the other chocolate will be used to create the designs). To do this, melt it to a liquid state in any way. Brush over the cake using a pastry brush.

Let the glaze dry completely.

Start melting other chocolate. It should also be quite fluid.

Transfer the chocolate to a piping bag. You can replace it with a regular plastic bag by making a small hole in its lower corner.

Start creating! Draw various patterns, show your imagination!

Master class on making butterfly decorations for a cake

Prepare everything you need in advance: chocolate (you can use white and dark), cling film and a plastic bag (or pastry bag), a cutting board or any other hard surface.

What do we have to do?

Melt chocolate in any way until liquid, transfer it to a pastry bag (or plastic bag with a hole).

Spread cling film on a cutting board.

Start drawing butterflies with liquid chocolate on cling film. If you use two chocolates (white and dark), then the decoration will be more spectacular.

When the drawing hardens a little, move it to the refrigerator until completely solidified.

Remove the jewelry from the refrigerator, carefully peel off the film.

Plant your butterflies on the cake.

Cake decoration with chocolate, hazelnut and cookie balls

Chocolate balls with nuts

Ingredients:

• cocoa 3 cups;
• sugar 1 glass;
• milk 3 cups;
• butter 150 gr;
• walnut 150 gr;
• shortbread 400 gr;
• coconut flakes 1 sachet;
• egg 1 pc.;
• cognac 1 tbsp. l;
• vanillin 1/2 tsp

Cooking:

To decorate the cake with nuts and chocolate balls, mix cocoa, sugar and milk. Add chopped butter and put on fire. Waiting for it to boil. Cool down.

Add egg, vanilla, cognac and beat well.

We chop the nuts on a coffee grinder (you can pre-fry, it's tastier) and add to the mixture.

Grind the cookies (here the meat grinder is your friend) and add to the mixture.

Mix well and form into balls. Each ball is wrapped in coconut flakes. Handsomely!

We spread the balls on a plate with a pyramid and send it to the refrigerator for 3-4 hours.

Enjoy your meal!

Chocolate balls with cookies

Ingredients

• 250 g cookies;
• 150 g of dark chocolate;
• 50 g of oil;
• 2 tbsp. l. Sahara;
• 1 glass of milk;
• coconut flakes or colored dragee.

Chop cookies. Melt chocolate and butter in a water bath or microwave. Add milk and sugar, stir until a homogeneous mixture is obtained. Add crushed cookies. Mix and make balls out of the resulting dough. Roll the finished balls in coconut flakes or colored dragee. Chocolate balls for decorating the cake should be placed in the refrigerator for several hours.

A selection of photos "Decorate the cake with chocolate at home" clearly illustrates all the above recipes:

Chocolate chips for decorating cakes

If you grind chocolate on a grater, small strips, separated from the bar, twist into spirals and are perfect for the role of the top layer. Moreover, improvising with colors (black, milky and white), interesting combinations come out, and even whole edible pictures. Before you get to work, place the chocolate bar in a warm place, softening it a little. You can also create curls manually: you need to get used to cutting thin strips with a well-sharpened knife.

And for the sake of perfectly even chips, the technique will have to be corrected. To do this, you need ready-made chocolate icing, which must be applied in separate strokes on a corrugated surface and put in the freezer to harden.

When the mass hardens, carefully scrape off the mass and transfer to the cake. Don't stop the fantasy on a solid background. Works of art are also created from such small particles. It is important to attach chocolate cake decorations quickly so that they do not have time to melt on your fingers or stick to each other.

Chocolate cookie decoration

Ingredients:

• 1 part vanilla shortbread dough;
• ground cinnamon added to flour;
• 400 g of a mixture of different whole nuts;
• 175 g of plain chocolate, broken into pieces;
• 175 g milk chocolate, broken into pieces

Preheat oven to 180°C. Butter the base and sides of 2 low pans and line each with a sheet of parchment. Oil the paper.

Divide the dough between the molds and tightly pack it into the molds. Sprinkle with nuts so they are evenly distributed. Press them into the dough with your hands to hold them firmly.

Bake for 40 minutes until the nuts and edges of the cakes are golden. Carefully remove them from the molds and place them on a wire rack.

Melt milk and dark chocolate in separate bowls over pots of boiling water. Leaving the cookies on the paper, carefully cut each cake into 2 cm wide strips.

Arrange the pieces on a wire rack so that they are 1-2 cm apart and drizzle the melted dark chocolate with a dessert spoon. Then sprinkle milk chocolate on top and leave in a cool place for the chocolate to harden. Cut each strip in half lengthwise.

Chocolate chip cookies can be stored for up to a week in a tightly sealed container.

Recipe for pouring chocolate figurines for cake decoration

Such figures can be poured from melted chocolate using the generally accepted casting technology. Just enough to be in shape. We purchase silicone molds of the desired theme in the department for confectionery creativity and fill them with melted chocolate, cool, cool to a solid state, remove from the molds, turning them inside out. If you do not need large chocolate products, pour thinner layers of chocolate into the molds. After pouring, smooth the surface with a thin spatula or table knife.

In the absence of volumetric bulk molds, you can use curly recesses, which we usually use to mold cookies or gingerbread. Lay a sheet of parchment paper on a flat tray, set the molds and pour the chocolate into them with a layer of the thickness you want, trying to get into the center of the recess so that the chocolate does not stick to its sides above the intended layer. When using recesses, it is better for the chocolate mass to be thicker - let the melted chocolate thicken a little so that it does not spread too much from under the recesses on the parchment. After cooling the chocolate figures to a solid state, carefully squeeze them out of the cut-out forms, cooling the hands and putting on gloves so as not to leave fingerprints. Until the figurines have completely hardened, they can be additionally decorated - applied with a knife or a special cutter, or punched through with a mesh, other textured objects, according to the intended decor. Anything you press on the surface of the chocolate will leave its mark on it. Such massive chocolate figurines are used in confectionery compositions if they are expected to be picked up, for example, to fill baskets or to create a volumetric center of the confectionery composition.

And in conclusion, another video "How to decorate a cake with chocolate", which will help you cope with this difficult task perfectly:

Showing off their culinary talents to family and friends, every housewife remembers that not only delicious filling is important for a cake, but also a beautiful appearance. And to give a spectacular frame to a dessert is much easier than many imagine.

For example, chocolate is a universal helper in decorating sweets. A minimum of additional funds (they can be purchased at an ordinary supermarket), as well as a little courage and creativity - these are the main conditions necessary for the final touches in the design of the cake presentation. Don't forget to stock up on delicious tiles and start implementing the following ideas.

Here are some ideas on how to decorate a cake with chocolate:

Openwork chocolate cake decoration

At first glance, elegant work is within the power of any woman. For home creativity, you will need the following tools:

• foil
• parchment paper
• scapula
• cling film

Before proceeding to action, think carefully about the future pattern: phased strokes, length, thickness, distance and other details. When you finally decide on a drawing (which can be downloaded on the Internet), apply it schematically with a pencil on a film or foil.

Then melt the chocolate in a steam bath and pour the resulting mass into a bag made of food paper. Cut a small hole in the corner of the bundle. Now you can start the applications, carefully drawing lines according to the intended sketch. When the stencil coating is complete, place the film on a wooden board and send it to the refrigerator to harden.

After an hour, you can take out the pieces. Separating them with a spatula, be prepared for the fact that your first samples may break down: skill is required here, nothing can be done. But even crushed pieces are useful for a cake - why not an abstract design? It’s just worth attaching it to the cakes otherwise, and even a little unsuccessful attempts will not be in vain.

Openwork chocolate pattern can decorate both the top of the cake and the sides of the cake.

You can also make such cake decorations from chocolate as: a chocolate bow, a chocolate butterfly -, or a chocolate flower, you can find out how to do this by watching this video:

So, how to make a chocolate bow

To do this, take chocolate: white, black or different colors and melt it in a water bath. Then cut strips of the desired size from thick cardboard or file. And apply a thin layer of melted chocolate on the prepared surface. Here you can show your imagination and make various patterns: stripes or blotches. And you can cover it with a relief mesh using a syringe, or a cornet.

After applying the chocolate, we connect the two ends in a semicircle and fasten with a clothespin.

Let the chocolate harden and you can start decorating the cake with a bow. Curls can come in different sizes, but this will give your cake even more originality.

A simpler addition will come out if you chop the chocolate on a grater. Small strips, separated from the tile, twist into spirals and are perfect for the role of the top layer. Moreover, improvising with colors (black, milky and white), interesting combinations come out, and even whole edible pictures. Before you get to work, place the chocolate bar in a warm place, softening it a little. You can also create curls manually: you need to get used to cutting thin strips with a well-sharpened knife.

And for the sake of perfectly even chips, the technique will have to be corrected. To do this, you need ready-made chocolate icing, which must be applied in separate strokes on a corrugated surface and put in the freezer to harden.

When the mass hardens, carefully scrape off the mass and transfer to the cake. Don't stop the fantasy on a solid background. Works of art are also created from such small particles. It is important to attach the prepared ingredients quickly so that they do not have time to melt on your fingers or stick together.

By experimenting with the number, thickness and arrangement of chocolate decorations, you can achieve unique results. With such zeal, you will present guests with a difficult choice: to treat themselves or admire the culinary product further.

You can decorate not only cakes with chocolate, but also make various chocolate figurines, for example:
, or even .

How nice it is to be small: you can do whatever you want, wake up when you want, and turn every day into a real holiday. And it is especially good to be a child, because for him any event becomes a truly enchanting event!

A bunch of guests come, everyone gives gifts, and there are a lot of delicious things on the table, including cake - the main childish joy. Being essentially not only a treat, but also a kind of prize for obedience and good behavior, the cake equally well decorates both name days and graduation from kindergarten and even New Year's celebrations.

But how to create such a treat so that the baby likes it? How to decorate a cake and what can be taken as its basis? Finally, what is needed in order to create not just a cake, but a whole work of art for a children's party?

What to take cakes?

It’s impossible to really surprise today’s children with store-bought cakes: they are too accustomed to “mediocrity” and want something more. And adults perceive store-bought sweets as an ordinary consumer product, and not the best treat in the world.

To create a really beautiful cake for a child, you can take purchased waffle cakes as a basis, and then decorate them, giving free rein to your imagination. You can also bake biscuit, shortbread, honey, protein shortcakes at home - the main thing is that the cooking process should be a joy to you.

Well, then you can take up the design work with a pure heart.

What cakes do kids love the most?

Of course, they are large - if only because a lot of all kinds of decorations are placed on them, which can later be eaten. And the fact that the children present at the holiday will not fight for one of the two cherries on the cake, if there are twenty of them, cannot be discounted either.

In addition, various small decorations are another reason to “spin” the baby to a rhyme or a song sung about a sweet that has come across.

No greasy

Remember that almost all adults love fatty creams, but not all children. They prefer condensed milk, nuts, chocolate, ice cream and fruits. Also in priority for any child are colored cakes doused with protein cream and decorated with bird's milk figurines.

Heroes matter!

When choosing figurines with which you will decorate a children's cake, remember that they should look like fairy-tale characters, bright cars, magic bows or flattering little animals. It is they who turn any treat into real magic on the table.

What is culinary mastic?

One of the most popular types of decorating children's cakes is mastic, which is divided into 3 types:

• sugar;
• floral;
• mexican pasta.

The principles of dividing it into types

Sugar is suitable for wrapping cakes and coating gingerbread and cakes. Floral mastic is used to create flowers and decorations on treats.

Finally, those who like to sculpt something truly magical for cakes use Mexican mastic.

Also, mastic can be both white and colored. True, the latter is much more expensive and it makes sense to make it yourself at home, simply painting it in the desired color during cooking.

How to make mastic with your own hands?

At home, you can easily prepare gelatin mastic and marshmallow paste. But since the first one is completely unsuitable for sculpting figures for children's (and not only) desserts, we will teach you how to cook the second one.

Recipe

• marshmallows: 100 grams;
• powdered sugar: 250 grams;
• starch: 90 grams;
• lemon juice: 1 tbsp. l.;
• butter: 1 tsp. l.

The Importance of Using Starch

If you have already seen similar recipes on the Internet, you probably noticed that some of them advise mixing marshmallows with powdered sugar without adding starch.

Be aware: such mastic turns out to be quite fragile and it will be quite difficult to work with it at home.

Step-by-step instruction

1. First of all, you need to pour the marshmallows from the bag into the pan, then to melt it thoroughly.

1. The pan should stand in a water bath. Be sure to stir the candy until it dissolves.

1. Prepare the dye in advance if you want the mastic to be colored. It can be added to marshmallows during liquefaction.
2. Mix the powder with starch, after sifting them. As soon as the marshmallow is melted, add the mixture to it so that the mass thickens.

1. Put the mastic on a flat surface, sprinkled with powdered sugar and hands, greased in butter, knead the paste thoroughly so that it does not stick to your hands. Then wrap it in cling film and refrigerate for 30 minutes.

The nuances of cooking

1. Grind the powdered sugar before kneading it into the melted marshmallow. Otherwise, the finished mastic for cakes will begin to tear.
2. Keep an eye on the density of the resulting mixture, trying not to overdo it with the addition of powdered sugar and dye.
3. Ready mastic is stored in the refrigerator for 4 months.

We decorate a children's cake using mastic

How to tighten the cork?

Before decorating the cake, you must cover the pre-prepared cake with mastic. To do this, roll it into a large cake right on the table, sprinkled with powdered sugar.

Make the cake large (with a margin of about 10 cm) so that when you cover the cake, you can do it evenly. Wrap the cake with rolled mastic.

Wait a few minutes, and then use a round pizza cutter to cut off "anything extra". Now the cake is really ready.

How to mold a figurine?

It's no secret that children on the cake most of all like figurines from children's cartoons. For example, Smeshariki or Fixies.

Sculpt Nolik

1. First, we will fashion a head for Nolik from mastic. To do this, we will form a small blue ball, dry it a little and make a hairstyle on the hero’s head.
2. Cut out a circle from the mastic - exactly the size of the head, making its edges pointed. Now glue the “hair” to the head in several layers with glue. It will be convenient if you put it on a toothpick before that.
3. Now "draw" the details of the face: mouth, nose and eyes - as shown in the photo.

1. Let's leave Nolik's head alone so that it dries out, and at this time we will fashion his body, arms and legs.
2. As a result, you should get a figure of a little man, which you will also fasten to a toothpick: it must pass through the leg of Nolik so that he rests on it.
3. Attach the limbs to the torso, think over the details of the costume and put the head on the tip of the toothpick that sticks out of Nolik's neck. Powder your hair with kandurin (a special shimmering food pigment) to add shine - and the fairy-tale hero is ready!

Sculpt Smesharik Barash

Smeshariki are molded much easier, and all because they are round.

1. In order to create this hero, you need to form a ball with a diameter of 4 cm (this is about 30 grams of mastic), leaving another 20 grams for details.
2. When you make a few balls (depending on how many Smeshariki will be on your cake), let them all dry for 12 hours.
3. When the mastic dries and stops deforming under your fingers, you can continue to work on fixing the small details of the cartoon Lamb.

1. To mold this Smesharik, you must prepare not only legs and arms, but also funny curls. Dried, they can be attached to the hero's head with glue, and horns and ears can be placed on top of them.
2. The final touch is the addition of a nose, mouth and eyes to Barash.

We sculpt figurines of Angry Birds

You will find another interesting master class on making a cake with figures from the popular game Angry Birds, molded from mastic, in the following video:

We decorate a cake for a child with cream

Many children love cakes decorated with an abundance of delicious cream, but you need to find out in advance whether they like protein or butter. So you not only do not upset the child, but also do not make a mistake in choosing the ingredients.

It is best if the cake cream is oily, because it holds its shape well. We will tell you how to cook it yourself.

Butter Cream Ingredients

• butter - 100 grams;
• condensed milk - 5 tbsp. l.

Beat the softened butter with a mixer until you get a fluffy mass for decoration. Enter condensed milk into it, without stopping whisking for a minute, so that the cream turns out to be magnificent.

How to decorate a cake with cream?

In order to create something truly beautiful on the cake and without mastic, you should use special tools for decorating cakes. We are talking about confectionery syringes with different nozzles.

Do you have such tools in your home arsenal? Dont be upset! Just fold a plain white sheet of paper into a bag and cut off the tip.

Hold the resulting bag tightly in your hands so that it does not turn around, and fill it to the top with cream. Now close the top of the sheet and, by clicking on it, boldly decorate the cake.

Decorating a children's cake with fruits

Fruits are a great decoration for children's birthday desserts. It is up to you to choose which ones you will use in the process.

Remember that with the help of fruits, you can not only completely lay the surface of the cake, but also create fabulous characters. So half a strawberry can become a cat's ears, and a whole berry can serve as eyes for her.

exotic

To make the fruit decoration look more exotic, you can put them on a chilled cake, and then dilute jelly or regular gelatin in water.

Then, picking up a wide brush, you need to apply the resulting mixture to the fruit and put the cake in the fridge.

The procedure for varnishing should be repeated again after 30 minutes. So the fruit on the cake will look much juicier, and the design itself will not fall apart during the cutting process.

Decorating a children's cake with icing

Recipe for making chocolate icing

If you decide to pour the sweetness with chocolate icing, you must first prepare it. To do this, use a mixer (at low speed) to knead the butter (melted) and cocoa powder.

Then you need to pour powdered sugar, warm milk into the mass and mix everything again. When the mixture becomes smooth, you need to add vanilla essence to it and salt a little.

Glaze technique

Place the cake on the turntable and use a professional icing spatula. Alternatively, use a wide knife. Use it to spread a little of the icing on the cake, unroll and pour the icing while moving over its surface.

Hold the knife or spatula strictly at an acute angle towards the surface. In this case, the thickness of the glaze is regulated by strengthening or weakening the pressing of the tool and changing the angle of inclination.

Making the coverage even

Remove the cake from the stand and level the frosting in one continuous, straight motion. Repeat the procedure if it didn't work the first time. Remove the rest of the decoration from the edges of the cake and let it dry for 2-3 hours. After the time has passed, apply the frosting to the sides of the cake as well.

Chocolate chips are a worthy alternative for the main dessert

This is the easiest and most affordable way to make a beautiful children's cake in a hurry. Moreover, there is chocolate or sweets in almost every home.

How to make it?

Grate the chocolate bar or just put it in a warm place for a while, and then cut off small chips from it with a knife: they will wrap under its pressure.

Decorating baby food

Now spread your hands curls on a flat plate and refrigerate. Sprinkle them over the cake as soon as they are well set.

Summing up

For most kids, the look of the cake is far more important than how the treat tastes. Therefore, in order for your child to be satisfied with the result, try to decorate the cake, taking into account his interests.